Multi-compartment products containing wet and dry food components

ABSTRACT

The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial preservatives. Methods for providing a shelf-stable multi-component food product having a wet food component and a dry food component without artificial preservatives to a consumer are also provided, as are methods for marketing such a shelf-stable multi-component food product.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Patent Appl. Nos.61/619,959, filed Apr. 4, 2012, and 61/619,961, filed Apr. 4, 2012, theentire contents of which are expressly incorporated herein by referencethereto.

BACKGROUND

The present disclosure relates generally to health and nutrition. Morespecifically, the present disclosure relates to multi-compartmentproducts that are shelf-stable and include a wet food component, a dryfood component and no artificial preservatives.

Methods of preserving foods including, for example, refrigeration andfreezing, are well known. These methods, however, may not always provideoptimal results for product development or marketing of a specificproduct. For example, while it is possible to refrigerate or freeze foodproducts to extend the shelf-life of the product, a product may bedesigned to be marketed to a consumer on a retail store shelf that isnot located in a refrigerated or frozen foods section of a store. Toachieve shelf-stability in such instances, many food products currentlyon the market utilize some form of an artificial product preservative.Preservatives are chemicals that can keep packaged or processed foods inedible condition for long periods of time. Such additives, althoughapproved by the United States Food and Drug Administration for humanconsumption, can still pose health risks to consumers and can change theorganoleptic properties of food products.

In contrast to the use of chemical preservatives, some commercialproducts are manufactured using multiple manufacturing systems where theindividual components of multi-component products are separatelypackaged and then combined as a kit or assembly in a secondaryoperation. Due to the number of separate manufacturing steps andphysical locations required to complete such steps, manufacturing ofsuch products can be costly and not economical for large scalemanufacturing.

Accordingly, a need exists for a shelf-stable, multi-component productthat includes a wet food component, a dry food component and noartificial preservatives. Additionally, a need exists for amanufacturing process for producing a single, dual compartment packagecontaining both a wet food component and a dry food component withoutthe use of artificial preservatives.

SUMMARY

In the present disclosure, multi-compartment products containing wet anddry food components are provided. In an embodiment, a multi-componentfood product is provided and includes a wet food component, and a dryfood component, wherein the multi-component food product is shelf-stableand does not contain any artificial preservatives.

In an embodiment, neither the wet food component nor the dry foodcomponent includes any preservatives. The food product may be an allnatural food product.

In an embodiment, the food product does not contain any anti-bacterialpreservatives, or any added ingredients intended to function as apreservative.

In an embodiment, the food product contains only natural preservatives.The natural preservatives may be selected from the group consisting ofsodium, tocopherols, fermentation byproducts, niacin, organic acids, orcombinations thereof.

In an embodiment, a serving size of the wet food component ranges fromabout 0.5 to about 1.5 ounces, or from about 0.75 to about 1.25 ounces.The serving size of the wet food component may be designed to reduce therisk of childhood obesity.

In an embodiment, the wet food component has a pH that is less thanabout 4.6, or ranges from about 3.0 to about 4.6.

In an embodiment, the wet food component has a water activity rangingfrom greater than or equal to about 0.70 to less than 1.0, or that isgreater than about 0.80.

In an embodiment, the wet food component is a food product that may behot-filled or cold-filled. For example, the wet food component may be afood product selected from the group consisting of a fruit sauce,oatmeal, fruit pieces, a yogurt product, a dairy product, cheese, asavory product, a vegetable sauce, an ethnic sauce, or combinationsthereof. The vegetable sauce may be selected from the group consistingof a tomato sauce, hummus, a bean sauce, guacamole, or combinationsthereof The ethnic sauce may be selected from the group consisting of acurry sauce, salsa, or combinations thereof.

In an embodiment wherein the, wet food component is a yogurt product,the yogurt product may be selected from the group consisting of a yogurtpowder, a fresh yogurt, a shelf-stable yogurt, a freeze-dried yogurt, ayogurt-like substance, and combinations thereof.

In an embodiment, the wet food component includes at least about 50% byweight of a fruit product selected from the group consisting of a fruitpuree, a fruit juice, a fruit piece, a fruit concentrate, whole fruit,or combinations thereof. In other embodiments, the wet food componentincludes at least about 60%, or at least about 70%, or at least about80%, or at least about 90%, or about 100% by weight of a fruit product.The wet food component may also provide a daily serving of fruits and/orvegetables.

In an embodiment, the wet food component has an age appropriateviscosity. The wet food component may have a viscosity ranging fromabout 5,000 to about 100,000 cps, or from about 10,000 to about 80,000cps, or from about 20,000 to about 70,000 cps.

In an embodiment, the product includes a sodium content that is lessthan about 100 mg per serving size of the product including acombination of the wet food component and the dry food component. Theserving size of the product including the combination of the wet foodcomponent and the dry food component may be about 50 g.

In an embodiment, the product includes a sugar content that is less thanabout 12 g per serving size of the product including a combination ofthe wet food component and the dry food component. The serving size ofthe product including the combination of the wet food component and thedry food component may be about 50 g.

In an embodiment, the wet food component includes a sugar content thatis less than about 5 g per 50 g serving size of the product including acombination of the wet food component and the dry food component.

In an embodiment, the dry food component includes a sugar content thatis less than about 7 g per 50 g serving size of the product including acombination of the wet food component and the dry food component.

In an embodiment, the product includes a fat content that is less thanabout 5 g per serving size of the product including a combination of thewet food component and the dry food component. The serving size of theproduct including the combination of the wet food component and the dryfood component may be about 50 g.

In an embodiment, a serving size of the dry food component ranges fromabout 0.25 to about 1.75 ounces, or from about 0.5 to about 1.5 ounces.The serving size of the dry food component may be designed to reduce therisk of childhood obesity.

In an embodiment, the dry food component has a water activity rangingfrom about 0.05 to about 0.70, or up to and including 0.65.

In an embodiment, the dry food component includes antioxidants. Theantioxidants may include mixed tocopherols.

In an embodiment, the dry food component includes an ingredient havingwhole grains, liquid whole grains, multigrains, etc. The dry foodcomponent may include whole grains in an amount from about 1 to about 5g per dry food component.

In an embodiment, the dry food component is a food product selected fromthe group consisting of a cookie, a cracker, an extruded and driedproduct, an extruded and baked product, a waffle, a rusk, a wafer, achip, a coated product, an uncoated product, a granola bar, a biscuit, afreeze-dried product, puffs, or combinations thereof.

In an embodiment, the dry food component has a hardness value betweenabout 400 and about 600 N peak force. The hardness value may besufficient to allow the dry food component to be dipped at least onceinto wet food component and maintain structural stability. The hardnessvalue may also be sufficient to allow the dry food component to dissolvein a consumer's mouth when consumed.

In an embodiment, the dry food component has an age appropriate shape,or may be shaped to help a child learn to self-feed.

In an embodiment, the dry food component is appropriately sized forsmall hands. The dry food component may include a length from about 2.0to about 3.0 inches, a width from about 0.5 to about 1.5 inches, and athickness from about 0.1 to about 1.0 inch.

In an embodiment, the dry food component has a surface characteristic.The surface characteristic may be selected from the group consisting ofa raised design, and indented design, or combinations thereof. Theraised or indented designs may be selected from the group consisting ofletters, numbers, geometric shapes, or combinations thereof. The surfacecharacteristic can help the wet food component cling to the dry foodcomponent, and can help a child to grip the dry food component. In anembodiment, the surface characteristic may be a bump or a plurality ofbumps on a bottom side of dry food component to aid in stackability ofthe dry food component.

In an embodiment, the dry food component is sized to fit into a dippingcompartment of a tray.

In an embodiment, a shape of the dry food component provides a visualcue of use with respect to a tray compartment.

In an embodiment, the wet and dry food components include all naturalingredients.

In an embodiment, the product is designed for children ages 6 and below.The product may also be designed, for example, for children ages 18months to 36 months.

In another embodiment, a packaged food product is provided and includesa tray having at least first and second compartments, a wet foodcomponent housed by the first compartment, and a dry food componenthoused by the second compartment, wherein the packaged food product isshelf-stable and does not contain any artificial preservatives.

In an embodiment, the tray is shaped to promote age appropriate feeding,and may be sized to be gripped by small hands.

In an embodiment, a top surface of the tray has a surface characteristicselected from the group consisting of a thumb groove, a raised surfacepattern, and indented surface pattern, or combinations thereof. In anembodiment, the surface characteristic is a thumb groove, and at leasttwo thumb grooves are provided on opposing sides of the top surface ofthe tray.

In an embodiment, the tray has a shape selected from the groupconsisting of round, square, rectangular, triangular, oval,hemi-spherical, or combinations thereof. The tray may also have roundedcorners.

In an embodiment, the at least first and second compartments are shapedfor easy self-feeding. The at least first and second compartments mayhave the same shape, or different shapes. At least one of the at leastfirst and second compartments has a shape selected from the groupconsisting of round, square, rectangular, triangular, oval,hemi-spherical, or combinations thereof. In an embodiment, the firstcompartment has a shape that is similar to a shape of the dry foodcomponent.

In an embodiment, the tray includes a material having one of oxygenscavengers, an oxygen barrier and a moisture barrier.

In an embodiment, the tray includes a lid or a cover. The lid or covermay be a plastic film adhered to a portion of the tray to seal the firstand second compartments. In an embodiment, the first and secondcompartments are sealed with the plastic film separately. The plasticfilm may have a material having one of oxygen scavengers, an oxygenbarrier and a moisture barrier.

In yet another embodiment, a method for marketing a multi-component foodproduct is provided. The method includes providing a tray having firstand second compartments, a wet food component housed in the firstcompartment and a dry food component housed in the second compartment,wherein the multi-component food product is shelf-stable and does notcontain any artificial preservatives. The method further includesplacing the multi-component food product on a retail shelf.

In an embodiment, the retail shelf is located in a location having atemperature that is warmer than a typical refrigerator temperature.

In an embodiment, the retail shelf is located in a location having atemperature that is one of a typical refrigerator temperature and atypical freezer temperature.

In an embodiment, the multi-component food product further includes anindicia selected from the group consisting of branding information,nutritional information, shapes, colors, or images corresponding to atleast one of the wet food component and the dry food component.

In still yet another embodiment, a method for providing amulti-component food product to an individual is provided. The methodincludes providing multi-component food product having a tray havingfirst and second compartments, a wet food component housed in the firstcompartment and a dry food component housed in the second compartment,wherein the multi-component food product is shelf-stable and does notcontain any artificial preservatives. The method further includes andinstructing the individual to consume the multi-component food product.

An advantage of the present disclosure is to provide improved foodproducts.

Another advantage of the present disclosure is to provide shelf-stablefood products having a wet food component and a dry food component.

Yet another advantage of the present disclosure is to provideshelf-stable food products having a wet food component and a dry foodcomponent and no artificial preservatives.

Still yet another advantage of the present disclosure is to provideimproved food products that aid in self-feeding.

Another advantage of the present disclosure is to provide improved foodproducts designed for consumption by small children.

Yet another advantage of the present disclosure is to provide methodsfor making shelf-stable food products having a wet food component, a dryfood component and no artificial preservatives.

Still yet another advantage of the present disclosure is to providemethods for marketing shelf-stable food products having a wet foodcomponent, a dry food component and no artificial preservatives.

Yet another advantage of the present disclosure is to provide methodsfor packaging shelf-stable food products having a wet food component, adry food component and no artificial preservatives.

Another advantage of the present disclosure is to provide methods forteaching a child to self-feed.

Still yet another advantage of the present disclosure is to providemethods of administering a healthy food product to an individual.

Additional features and advantages are described herein, and will beapparent from the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 illustrates a perspective view of a food product in accordancewith an embodiment of the present disclosure.

FIG. 2 illustrates a top view of a food product in accordance with anembodiment of the present disclosure.

FIG. 3 illustrates a side schematic view of a manufacturing line inaccordance with an embodiment of the present disclosure.

FIG. 4 illustrates a side schematic view of a manufacturing line inaccordance with an embodiment of the present disclosure.

DETAILED DESCRIPTION

As used in this disclosure and the appended claims, the singular forms“a,” “an” and “the” include plural referents unless the context clearlydictates otherwise.

As used herein, “about” is understood to refer to numbers in a range ofnumerals. Moreover, all numerical ranges herein should be understood toinclude all integer, whole or fractions, within the range.

As used herein, the term “antioxidant” is understood to include any oneor more of various substances such as beta-carotene (a vitamin Aprecursor), vitamin C, vitamin E, and selenium that inhibit oxidation orreactions promoted by Reactive Oxygen Species (“ROS”) and other radicaland non-radical species. Additionally, antioxidants are moleculescapable of slowing or preventing the oxidation of other molecules.Non-limiting examples of antioxidants include carotenoids, coenzyme Q10(“CoQ10”), flavonoids, glutathione, Goji (wolfberry), hesperidin,lactowolfberry, lignan, lutein, lycopene, polyphenols, selenium,tocopherols, vitamin A, vitamin B₁, vitamin B₆, vitamin B₁₂, vitamin C,vitamin D, vitamin E, zeaxanthin, or combinations thereof.

As used herein, “cheese” shall include a natural, processed, orartificial cheese, and natural, processed, or artificial cheese orcheese-like product.

As used herein, “carbohydrate(s)” are meant to include Monosaccharidesinclude Trioses (such as: Ketotriose (Dihydroxyacetone); Aldotriose(Glyceraldehyde)); Tetroses which include: Ketotetrose (such as:Erythrulose) and Aldotetroses (such as:Erythrose, Threose); Pentoseswhich include: Ketopentose (such as: Ribulose, Xylulose) Aldopentose(such as: Ribose, Arabinose, Xylose, Lyxose), Deoxy sugar (such as:Deoxyribose); Hexoses which include: Ketohexose (such as: Psicose,Fructose, Sorbose, Tagatose), Aldohexose (such as: Allose, Altrose,Glucose, Mannose, Gulose, Idose, Galactose, Talose), Deoxy sugar (suchas: Fucose, Fuculose, Rhamnose); Heptose (such as: Sedoheptulose);Octose; Nonose (such as: Neuraminic acid); Disaccharides which include:Sucrose; Lactose; Maltose; Trehalose; Turanose; Cellobiose; kojiboise;nigerose; isomaltose; and palatinose; Trisaccharides which include:Melezitose; and Maltotriose; Oligosaccharides that include: corn syrupsand maltodextrin; and Polysaccharides that include: glucan (such asdextrin, dextran, beta-glucan), glycogen, mannan, galactan, and starch(such as those from corn, wheat, tapioca, rice, and potato, includingAmylose and Amylopectin. The starches can be natural or modified orgelatinized); or combinations thereof Carbohydrates also include sourceof sweeteners such as honey, maple syrup, glucose (dextrose), cornsyrup, corn syrup solids, high fructose corn syrups, crystallinefructose, juice concentrates, and crystalline juice.

The term “dietary recommended intake” is preferably meant to include thenutrition recommendations introduced in 1997 by the Institute ofMedicine; used in the US and Canada.

While the terms “individual” and “patient” are often used herein torefer to a human, the invention is not so limited. Accordingly, theterms “individual” and “patient” refer to any animal, mammal or humanhaving or at risk for a medical condition that can benefit from thetreatment.

As used herein, the term “minerals” is understood to include boron,calcium, chromium, copper, iodine, iron, magnesium, manganese,molybdenum, nickel, phosphorus, potassium, selenium, silicon, tin,vanadium, zinc, or combinations thereof.

“Nutritional products,” or “nutritional compositions,” as used herein,are understood to include any number of optional additional ingredients,including conventional food additives (synthetic or natural), forexample one or more acidulants, additional thickeners, buffers or agentsfor pH adjustment, chelating agents, colorants, emulsifies, excipient,flavor agent, mineral, osmotic agents, a pharmaceutically acceptablecarrier, preservatives, stabilizers, sugar, sweeteners, texturizers,and/or vitamins. The optional ingredients can be added in any suitableamount. The nutritional products or compositions may be a source ofcomplete nutrition or may be a source of incomplete nutrition.

As used herein, “phytochemicals” or “phytonutrients” are non-nutritivecompounds that are found in many foods. Phytochemicals are functionalfoods that have health benefits beyond basic nutrition, and are healthpromoting compounds that come from plant sources. “Phytochemicals” and“Phytonutrients” refers to any chemical produced by a plant that impartsone or more health benefit on the user. Non-limiting examples ofphytochemicals and phytonutrients include those that are:

i) phenolic compounds which include monophenols (such as, for example,apiole, carnosol, carvacrol, dillapiole, rosemarinol); flavonoids(polyphenols) including flavonols (such as, for example, quercetin,fingerol, kaempferol, myricetin, rutin, isorhamnetin), flavanones (suchas, for example, fesperidin, naringenin, silybin, eriodictyol), flavones(such as, for example, apigenin, tangeritin, luteolin), flavan-3-ols(such as, for example, catechins, (+)-catechin, (+)-gallocatechin,(−)-epicatechin, (−)-epigallocatechin, (−)-epigallocatechin gallate(EGCG), (−)-epicatechin 3-gallate, theaflavin, theaflavin-3-gallate,theaflavin-3′-gallate, theaflavin-3,3′-digallate, thearubigins),anthocyanins (flavonals) and anthocyanidins (such as, for example,pelargonidin, peonidin, cyanidin, delphinidin, malvidin, petunidin),isoflavones (phytoestrogens) (such as, for example, daidzein(formononetin), genistein (biochanin A), glycitein), dihydroflavonols,chalcones, coumestans (phytoestrogens), and Coumestrol; Phenolic acids(such as: Ellagic acid, Gallic acid, Tannic acid, Vanillin, curcumin);hydroxycinnamic acids (such as, for example, caffeic acid, chlorogenicacid, cinnamic acid, ferulic acid, coumarin); lignans (phytoestrogens),silymarin, secoisolariciresinol, pinoresinol and lariciresinol); tyrosolesters (such as, for example, tyrosol, hydroxytyrosol, oleocanthal,oleuropein); stilbenoids (such as, for example, resveratrol,pterostilbene, piceatannol) and punicalagins;

ii) terpenes (isoprenoids) which include carotenoids (tetraterpenoids)including carotenes (such as, for example, alpha-carotene,beta-carotene, gamma-carotene, δ-carotene, lycopene, neurosporene,phytofluene, phytoene), and xanthophylls (such as, for example,canthaxanthin, cryptoxanthin, aeaxanthin, astaxanthin, lutein,rubixanthin); monoterpenes (such as, for example, limonene, perillylalcohol); saponins; lipids including: phytosterols (such as, forexample, campesterol, beta sitosterol, gamma sitosterol, stigmasterol),tocopherols (vitamin E), and ω-3, -6, and -9 fatty acids (such as, forexample, gamma-linolenic acid); triterpenoid (such as, for example,oleanolic acid, ursolic acid, betulinic acid, moronic acid);

iii) betalains which include Betacyanins (such as: betanin, isobetanin,probetanin, neobetanin); and betaxanthins (non glycosidic versions)(such as, for example, indicaxanthin, and vulgaxanthin);

iv) organosulfides, which include, for example, dithiolthiones(isothiocyanates) (such as, for example, sulphoraphane); andthiosulphonates (allium compounds) (such as, for example, allyl methyltrisulfide, and diallyl sulfide), indoles, glucosinolates, whichinclude, for example, indole-3-carbinol; sulforaphane;3,3′-diindolylmethane; sinigrin; allicin; alliin; allyl isothiocyanate;piperine; syn-propanethial-S-oxide;

v) protein inhibitors, which include, for example, protease inhibitors;

vi) other organic acids which include oxalic acid, phytic acid (inositolhexaphosphate); tartaric acid; and anacardic acid; or

vii) combinations thereof.

As used herein, a “prebiotic” is a food substance that selectivelypromotes the growth of beneficial bacteria or inhibits the growth ormucosal adhesion of pathogenic bacteria in the intestines. They are notinactivated in the stomach and/or upper intestine or absorbed in thegastrointestinal tract of the person ingesting them, but they arefermented by the gastrointestinal microflora and/or by probiotics.Prebiotics are, for example, defined by Glenn R. Gibson and Marcel B.Roberfroid, “Dietary Modulation of the Human Colonic Microbiota:Introducing the Concept of Prebiotics,” J. Nutr. 1995 125: 1401-1412 .Non-limiting examples of prebiotics include acacia gum, alpha glucan,arabinogalactans, beta glucan, dextrans, fructooligosaccharides,fucosyllactose, galactooligosaccharides, galactomannans,gentiooligosaccharides, glucooligosaccharides, guar gum, inulin,isomaltooligosaccharides, lactoneotetraose, lactosucrose, lactulose,levan, maltodextrins, milk oligosaccharides, partially hydrolyzed guargum, pecticoligosaccharides, resistant starches, retrograded starch,sialooligosaccharides, sialyllactose, soyoligosaccharides, sugaralcohols, xylooligosaccharides, or their hydrolysates, or combinationsthereof.

As used herein, probiotic micro-organisms (hereinafter “probiotics”) arefood-grade microorganisms (alive, including semi-viable or weakened,and/or non-replicating), metabolites, microbial cell preparations orcomponents of microbial cells that could confer health benefits on thehost when administered in adequate amounts, more specifically, thatbeneficially affect a host by improving its intestinal microbialbalance, leading to effects on the health or well-being of the host.See, Salminen S, Ouwehand A. Benno Y. et al., “Probiotics: how shouldthey be defined?,” Trends Food Sci. Technol., 1999:10, 107-10. Ingeneral, it is believed that these micro-organisms inhibit or influencethe growth and/or metabolism of pathogenic bacteria in the intestinaltract. The probiotics may also activate the immune function of the host.For this reason, there have been many different approaches to includeprobiotics into food products. Non-limiting examples of probioticsinclude Aerococcus, Aspergillus, Bacillus, Bacteroides, Bifidobacterium,Candida, Clostridium, Debaromyces, Enterococcus, Fusobacterium,Lactobacillus, Lactococcus, Leuconostoc, Melissococcus, Micrococcus,Mucor, Oenococcus, Pediococcus, Penicillium, Peptostrepococcus, Pichia,Propionibacterium, Pseudocatenulatum, Rhizopus, Saccharomyces,Staphylococcus, Streptococcus, Torulopsis, Weissella, or combinationsthereof.

The terms “protein,” “peptide,” “oligopeptides” or “polypeptide,” asused herein, are understood to refer to any composition that includes, asingle amino acids (monomers), two or more amino acids joined togetherby a peptide bond (dipeptide, tripeptide, or polypeptide), collagen,precursor, homolog, analog, mimetic, salt, prodrug, metabolite, orfragment thereof or combinations thereof. For the sake of clarity, theuse of any of the above terms is interchangeable unless otherwisespecified. It will be appreciated that polypeptides (or peptides orproteins or oligopeptides) often contain amino acids other than the 20amino acids commonly referred to as the 20 naturally occurring aminoacids, and that many amino acids, including the terminal amino acids,may be modified in a given polypeptide, either by natural processes suchas glycosylation and other post-translational modifications, or bychemical modification techniques which are well known in the art. Amongthe known modifications which may be present in polypeptides of thepresent invention include, but are not limited to, acetylation,acylation, ADP-ribosylation, amidation, covalent attachment of aflavanoid or a heme moiety, covalent attachment of a polynucleotide orpolynucleotide derivative, covalent attachment of a lipid or lipidderivative, covalent attachment of phosphatidylinositol, cross-linking,cyclization, disulfide bond formation, demethylation, formation ofcovalent cross-links, formation of cystine, formation of pyroglutamate,formylation, gamma-carboxylation, glycation, glycosylation,glycosylphosphatidyl inositol (“GPI”) membrane anchor formation,hydroxylation, iodination, methylation, myristoylation, oxidation,proteolytic processing, phosphorylation, prenylation, racemization,selenoylation, sulfation, transfer-RNA mediated addition of amino acidsto polypeptides such as arginylation, and ubiquitination. The term“protein” also includes “artificial proteins” which refers to linear ornon-linear polypeptides, consisting of alternating repeats of a peptide.

Non-limiting examples of proteins include dairy based proteins, plantbased proteins, animal based proteins and artificial proteins. Dairybased proteins include, for example, casein, caseinates (e.g., all formsincluding sodium, calcium, potassium caseinates), casein hydrolysates,whey (e.g., all forms including concentrate, isolate, demineralized),whey hydrolysates, milk protein concentrate, and milk protein isolate.Plant based proteins include, for example, soy protein (e.g., all foilis including concentrate and isolate), pea protein (e.g., all formsincluding concentrate and isolate), canola protein (e.g., all formsincluding concentrate and isolate), other plant proteins thatcommercially are wheat and fractionated wheat proteins, corn and itfractions including zein, rice, oat, potato, peanut, green pea powder,green bean powder, and any proteins derived from beans, lentils, andpulses. Animal based proteins may be selected from the group consistingof beef, poultry, fish, lamb, seafood, or combinations thereof.

As used herein, “shelf-stable” or “shelf-stability” refers to aproduct's ability to be safely stored in a sealed container at room orambient temperature for a usefully long shelf life.

As used herein, a “synbiotic” is a supplement that contains both aprebiotic and a probiotic that work together to improve the microfloraof the intestine.

As used herein the term “vitamin” is understood to include any ofvarious fat-soluble or water-soluble organic substances (non-limitingexamples include vitamin A, Vitamin B1 (thiamine), Vitamin B2(riboflavin), Vitamin B3 (niacin or niacinamide), Vitamin B5(pantothenic acid), Vitamin B6 (pyridoxine, pyridoxal, or pyridoxamine,or pyridoxine hydrochloride), Vitamin B7 (biotin), Vitamin B9 (folicacid), and Vitamin B12 (various cobalamins; commonly cyanocobalamin invitamin supplements), vitamin C, vitamin D, vitamin E, vitamin K, folicacid and biotin) essential in minute amounts for normal growth andactivity of the body and obtained naturally from plant and animal foodsor synthetically made, pro-vitamins, derivatives, analogs.

In an embodiment, a source of vitamins or minerals can include at leasttwo sources or forms of a particular nutrient. This represents a mixtureof vitamin and mineral sources as found in a mixed diet. Also, a mixturemay also be protective in case an individual has difficulty absorbing aspecific form, a mixture may increase uptake through use of differenttransporters (e.g., zinc, selenium), or may offer a specific healthbenefit. As an example, there are several forms of vitamin E, with themost commonly consumed and researched being tocopherols (alpha, beta,gamma, delta) and, less commonly, tocotrienols (alpha, beta, gamma,delta), which all vary in biological activity. There is a structuraldifference such that the tocotrienols can more freely move around thecell membrane; several studies report various health benefits related tocholesterol levels, immune health, and reduced risk of cancerdevelopment. A mixture of tocopherols and tocotrienols would cover therange of biological activity.

Most commercial products currently on the market utilize some form ofartificial preservative to achieve shelf-stability. Alternatively, somecommercial products utilize multiple manufacturing systems to achieveshelf-stability where products are separately packaged and then combinedas a kit or assembly in a secondary operation. For both health andconvenience reasons, neither of these product manufacturing methods areoptimal in attempting to achieve shelf-stability. Accordingly, Applicanthas developed a method of producing a single, dual compartment packagecontaining both a wet and dry product that is shelf-stable and does notinclude artificial preservatives. As such, Applicant is able to providea nutritionally and developmentally appropriate artificialpreservative-free healthy nutritional composition. In an embodiment, thenutritional composition is a snack that is designed for dipping.

As illustrated in FIG. 1, the present disclosure provides products 10including at least two food components (e.g., a wet food component and adry food component, two wet food components, two dry food components,etc.). In an embodiment, products 10 include a tray 12 having at leastfirst and second compartments 14, 16. In an embodiment, firstcompartment 14 includes a first food component 18 that is a wet foodcomponent, and second compartment 16 includes a second food component 20that is a dry food component. Either or both of wet and dry foodcomponents 18, 20 may be free from artificial preservatives and product10 is shelf-stable.

Tray 12 of the present disclosure may be used for many purposesincluding, but not limited to, shipping, storing, and displaying retailproducts. Tray 12 may be manufactured from any material known in the artthat is able to house and store wet and/or dry food components. Forexample, tray 12 may be manufactured from plastic, cardboard,fiberboard, paperboard, jute, styrofoam, metals, or combinationsthereof. In an embodiment, tray 12 is manufactured using a plasticmaterial.

Similarly, tray 12 may have any shape or size known in the art. Forexample, tray 12 may be substantially square, rectangular, pyramidal,cylindrical, conical and spherical shapes, or combinations thereof. Inan embodiment, tray 12 is substantially rectangular in shape. Theskilled artisan will appreciate that tray 12 is not limited to aspecific size, so long as the trays are able to house the consumableproducts intended to be housed therein. In an embodiment, however, tray12 may be designed for a child, or to help a child learn to self-feed.In this instance, for example, tray 12 may be appropriately sized for achild's small hands or have rounded corners to prevent injury to thechild and to increase maneuverability of tray 12.

In an embodiment, tray 12 may include a cover, lid, or shroud placedover top surface 22 of tray 12. The lid may be formed from the samematerial as tray 12, or a different material as tray 12, and may beadhered to, other otherwise fitted to tray 12 (e.g., friction-fit,snap-fit, etc.). Alternatively, tray 12 may simply include a shrink-wrapor plastic film 28 that encases tray 12, or is adhered to top surface 22of tray 12, as is illustrated in FIG. 2. Plastic film 28 may be adheredto top surface 22 along a weld line 30, which may or may not separatefirst compartment 14 from second compartment 16. In an embodiment, weldline 30 separates first compartment 14 from second compartment 16 toprevent cross-contamination between wet food component 18 and dry foodcomponent 20.

As mentioned previously, in an embodiment, tray 12 includes a firstcompartment 14 and a second compartment 16. However, the skilled artisanwill appreciate that tray 12 may include any number of compartments,which will be limited only by the size of tray 12. For example, in anembodiment, tray 12 includes a number of compartments selected from thegroup consisting of two, three, four, five, six, etc.

First and second compartments 14, 16 may be any size and shape known inthe art for housing consumable products. Compartments 14, 16 may be thesame shape, or different shapes, or the same size or different sizes. Inan embodiment, first compartment 14 has a substantially oblong orelongated shape while second compartment 16 has a substantiallyrectangular shape. In this example, the substantially oblong shape offirst compartment 14 can mirror the substantially oblong shape of dryfood component 20 of second compartment 16. This correlation may aid inhelping a child learn how to self-feed. In this regard, the child maylearn to associate like shapes and by associating a shape of dry foodcomponent 20 with the shape of first compartment 14, the child may learnto dip dry food component 20 into wet food component 18 of firstcompartment 14.

Similarly, compartments 14, 16 may have any size known in the art forhousing consumable products. In an embodiment, however, firstcompartment 14 and/or second compartment 16 may be sized so as to allowa food component to be at least partially inserted therein. For example,and as shown in FIG. 1, first compartment 14 is sized so as to allow dryfood component 20 from second compartment 16 to be at least partiallydipped into wet food component 18 in first compartment 14. Again, thiscorrelation may aid in helping a child learn how to self-feed. In thisregard, dry food component 20 may be easily and effortlessly insertedinto first compartment to allow a child to dip dry food component 20therein.

In an embodiment, first and second compartments 14, 16 may be sized toallow only specific sizes of consumable products to be housed therein.By limiting the size of first and second compartments 14, 16, a child'sportion of food for consumption may be controlled, which can aid inreducing the risk of childhood obesity. For example, a portion size foreither wet food component 18 or dry food component 20 may range fromabout 0.25 ounces to about 2 ounces, or from about 0.5 ounces to about1.75 ounces, or from about 0.75 ounces to about 1.5 ounces, or fromabout 1.0 ounce to about 1.25 ounces. In an embodiment, wet foodcomponent 18 has a portion size ranging from about 0.75 ounces to about1.25 ounces and dry food component 20 has a portion size ranging fromabout 0.5 ounces to about 1.5 ounces.

In addition to the size and shape of compartments 14, 16, tray 12 mayalso include other features that aid in helping a child learn how toself-feed. Although the present disclosure discusses such features withrespect to a child, the skilled artisan will appreciate that otherportions of the population may benefit from such features as wellincluding, but not limited to, individuals with poor motor skills,diseases affecting motor control, physical handicaps, etc. Accordingly,the skilled artisan will appreciate that the present disclosure is notlimited to uses of the present products for self-feeding of children.

As shown in FIG. 1, top portion 22 of tray 12 may include any number ofsurfaces features that help a child grip tray 12 for self-feeding. Forexample, tray 12 may include a thumb groove 24 on top surface 22 of tray12 and/or corresponding finger grooves (not shown) on a bottom surface(not shown) of tray 12. These grooves 24 will help a child to grip tray12 with one hand while self-feeding with the other. Thumb grooves 24and/or finger grooves may be provided on either side of tray 12 toaccommodate right- or left-handed consumers.

Further, top surface 22 of tray 12 may also include a surfacecharacteristic such as, for example, textured ridges 26 that providetexture to help a child grip tray 12. Although described and illustratedas textured ridges 26, the skilled artisan will appreciate that anytextured, raised or indented shape will provide a similar grippingfunction, and that the present disclosure should not be limited totextured ridges. For example, to appeal to a child consumer, tray 12 mayinclude raised or indented shapes including, but not limited to,geometric shapes, letters, numbers, fruits, vegetables, animals, toys,boats, cars, trains, planes, etc. Alternatively, for an adult consumer,tray 12 may include raised or indented shapes including, but not limitedto, branding information, fruits, vegetables, etc. Regardless of theshape, textured portions such as textured ridges 26 can help a consumerto grip tray 12 for feeding purposes.

Tray 12 may also include a geometry that allows a consumer to easilyhold and maneuver tray 12 for self-feeding. For example, tray 12 mayinclude rounded corners that are less likely to interfere with movementof tray 12 during manipulation during feeding, which allows for easydipping of dry food component 20 in wet food component 18.

As shown in FIG. 2, and as mentioned previously, tray 12 may include acover or lid to protect any consumable products packaged therein. Thecover or lid may be any cover or lid known to protect food during shelfstorage. For example, the cover or lid may be snap-fit, friction-fit,adhered, etc. to tray 12 and may be made of any suitable materialincluding, plastic, cardboard, cardstock, film, etc. In an embodiment,cover or lid is a plastic film 28 that may be clear so as to providevisibility to any consumable products housed within tray 12. As is shownin FIG. 2, plastic film 28 may be adhered to tray 12 along a weld line30 that separates first compartment 14 from second compartment 16 toprevent any cross-contamination between wet food component 18 and dryfood component 20. This type of dual-seal will allow a consumer to openone compartment of tray 12 at a time. The skilled artisan willappreciate, however, that weld line 30 need not separate first andsecond compartments 14, 16 if the food products housed by tray 12 aresimilar, would not cause cross-contamination issues, etc.

Alternatively, instead of one piece of plastic film 28 used to coverboth first and second compartments 14, 16, two separate pieces ofplastic film 28 may be applied to tray 12; a first piece to cover firstcompartment 14, and a second piece to cover second compartment 16.Further, a first piece of plastic film 28 may be used to cover firstcompartment 14 and a second piece of plastic film 28 may be used tocover both first and second compartments 14, 16. Even still, a firstpiece of plastic film 28 may be used to cover second compartment 16 anda second piece of plastic film 28 may be used to cover both first andsecond compartments 14, 16.

Additionally, the skilled artisan will appreciate that tray 12 and/orplastic film 28 may have any number of advantageous characteristics tohelp prolong the shelf-life of the product. For example, the packaging(e.g., tray 12, plastic film 28, etc.) of the present products mayinclude oxygen scavengers, an oxygen barrier, a moisture barrier, or thelike. Providing such characteristics into the present packaging willhelp to improve the integrity of the packaging and to preserve theshelf-life of any food products contained therein.

Marketability of the present products may be enhanced by the presence ofan indicia provided on an exterior and/or interior of the trays of thepresent disclosure. The indicia may include, for example, logos,advertisements, branding information, nutritional information, productinformation, manufacturer information, or the like, or combinationsthereof. For example, tray 12 can include branding information at anyexterior or interior surface thereon. The indicia may also be providedin a number of ways. For example, in an embodiment, the indicia may beprinted on a pressure sensitive material (e.g., sticker), printeddirectly on the trays, molded into the trays, etc. In a differentembodiment, the trays may be surrounded by a layer of material printedwith indicia such as a shrink wrap material. The skilled artisan willappreciate that the types or methods of branding packages or secondarypackages are not limited by those examples disclosed herein and that theindicia or method of applying same may include any types or methods ofapplication known in the art.

Providing separate compartments 14, 16 of tray 12 will allow differenttypes, sizes and amounts of products to be housed in tray 12. Forexample, first compartment 14 may include one or more of a first size ofa product, while second compartment 16 includes one or more of a secondsize of a product, or even one or more of a different type of product.The consumable products may be a solid, liquid, semi-liquid, orcombinations thereof. For example, the consumable products may be anyconsumable products including, for example, baby foods, snack foods,full meals, side meals, confectioneries, medicaments, gum, mints, etc.Tray 12 can hold different colors of the same or different consumableproduct. Differently flavored, coated or textured products can also bestored therein. In an embodiment, tray 12 houses foods for children(e.g., infants, toddlers, pre-schoolers, etc.) including, for example,baby foods, fruits, vegetables, grains, cereals, pastas, cookies,purees, yogurts, etc. The consumable products may be finger foods or maybe designed to be consumed using utensils.

In an embodiment, first compartment 14 includes a wet food component 18and second compartment 16 includes a dry food component 20. Wet foodcomponent 18 may be a liquid or semi-liquid food component, or anycomponent that may be hot-filled such as, but not limited to, oatmeal, apuree, a yogurt product, a frosting, a sauce (e.g., a fruit sauce, avegetable sauce such as tomato, hummus, beans, guacamole, an ethnicsauce such as curries, and salsa, etc.), a dip, fruit pieces, dairy,cheese, savory food products, etc. In an embodiment, wet food component18 may be a fruit puree. In an embodiment wherein wet food component 18is a yogurt product, the yogurt product may be a yogurt powder, a freshyogurt, shelf-stable yogurt, freeze-dried yogurt, a yogurt-likesubstance, etc. Wet food component 18 may include a liquid whole grain.In an embodiment, wet food component 18 does not include any artificialpreservatives (e.g., anti-bacterial, added ingredients intended to workas an artificial preservative etc.). In an embodiment, however, wet foodcomponent 18 includes only natural preservatives (e.g., mixedtocopherols, sodium, microgard or other fermentation byproducts, niacin,honey, raisins, vitamins, organic acids, etc.) such that wet foodcomponent 18 is an all natural product.

In an embodiment, food components of the present products 10 may includesodium as a natural preservative. The daily recommended amount isbetween 500 mg and 1000 mg, which is only about one-half to one and ahalf teaspoons of table salt a day. Too much sodium intake increasesyour chances of developing any number of health conditions including,but not limited to, high blood pressure, increased risk of heartdisease, kidney disease, and stroke. Therefore, in order to provide ahealthy, nutritious food product, sodium may be used in wet foodcomponent 18 in amounts that are less than about 200 mg/serving, or lessthan about 150 mg/serving, or less than about 100 mg/serving, or lessthan about 50 mg/serving, or less than about 25 mg/serving. In thisregard, Applicant is able to provide a healthy, nutritious food productwithout the negative side effects associated with consumption of highlevels of sodium.

Food components of the present products 10 may also include a variety ofadditional ingredients including, but not limited to, carbohydrates,proteins, fats, fibers, sugars, vitamins, minerals, prebiotics,probiotics, etc. For example, products 10 of the present disclosure mayinclude a source of fiber, fiber or a blend of different types of fiber.The fiber blend may contain a mixture of soluble and insoluble fibers.Soluble fibers may include, for example, fructooligosaccharides, acaciagum, inulin, etc. Insoluble fibers may include, for example, pea outerfiber.

In an embodiment, products 10 further include a source of carbohydrates.Any suitable carbohydrate may be used in the present nutritionalcompositions including, but not limited to, sucrose, lactose, glucose,fructose, corn syrup solids, maltodextrin, modified starch, amylosestarch, tapioca starch, corn starch, or combinations thereof. When thecarbohydrates include sugar, it is important that the amounts of sugarbe reduced to a healthy amount. For example, products 10 may includesugar in an amount of less than about 15 g, or less than about 14 g, orless than about 13 g, or less than about 12 g, or less than about 11 g,or less than about 10 g of sugar per every 50 g serving of product 10including the combination of wet food component 18 and dry foodcomponent 20. Wet food component 18 may include less than about 8 g, orless than about 7 g, or less than about 6 g, or less than about 5 g, orless than about 4 g, or less than about 3 g of sugar per every 50 gserving of product 10 including the combination of wet food component 18and dry food component 20. In an embodiment, wet food component 18includes less than about 5 g sugar per serving. Dry food component 20may include less than about 10 g, or less than about 9 g, or less thanabout 8 g, or less than about 7 g, or less than about 6 g, or less thanabout 5 g of sugar per every 50 g serving of product 10 including thecombination of wet food component 18 and dry food component 20. In anembodiment, dry food component 20 includes less than about 7 g sugar perserving.

In an embodiment, food components of products 10 may further include asource of fat. The source of fat may include any suitable fat or fatmixture. For example, the fat may include, but is not limited to,vegetable fat (such as olive oil, corn oil, sunflower oil, rapeseed oil,hazelnut oil, soy oil, palm oil, coconut oil, canola oil, lecithins, andthe like) and animal fats (such as milk fat). The fat content of wetfood component 18 may be less than about 8 g, or less than about 7 g, orless than about 6 g, or less than about 5 g, or less than about 4 g, orless than about 3 g, or less than about 2 g per 50 g serving size of theproduct combination including wet food component 18 and dry foodcomponent 20. At these levels, products 10 may be administered to aconsumer and contain healthy amounts of fats to reduce the risk ofobesity and/or adverse health issues associated with the intake of toomuch fat.

In an embodiment, food components of products 10 may further include oneor more synbiotics, phytonutrients and/or antioxidants. The antioxidantsmay be selected from the group consisting of carotenoids, coenzyme Q10(“CoQ10”), flavonoids, glutathione, Goji (Wolfberry), hesperidin,Lactowolfberry, lignan, lutein, lycopene, polyphenols, selenium,tocopherols, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C,vitamin D, vitamin E, or combinations thereof.

In an embodiment, food components of products 10 may further include oneor more vitamins and minerals. Non-limiting examples of vitamins includeVitamins A, B-complex (such as B-1, B-2, B-6 and B-12), C, D, E and K,niacin and acid vitamins such as pantothenic acid and folic acid,biotin, or combinations thereof. Non-limiting examples of mineralsinclude calcium, iron, zinc, magnesium, iodine, copper, phosphorus,manganese, potassium, chromium, molybdenum, selenium, nickel, tin,silicon, vanadium, boron, or combinations thereof.

Additionally, a serving size or portion of wet food component 18 housedin tray 12 may provide an amount of fruit and/or vegetables so as toprovide a consumer with a full daily serving of fruit and/or vegetables.The skilled artisan would immediately understand how much of a fruit orvegetable is required to provide a consumer with a full daily serving.For example, the U.S. Department of Agriculture sets the guidelines forrecommended daily servings and amounts of certain foods. Theserecommendations are public knowledge and may be easily found inliterature. In an embodiment, wet food component 18 may include 50% orgreater by weight of fruit (e.g., purees, juices, concentrates, wholefruit, fruit pieces, etc.), or 60% or greater, or 70% or greater, or 80%or greater, or 90% or greater or about 100% fruit. The skilled artisanwill appreciate that the same amounts of vegetables may also be includedin wet food component 18.

Although described as “wet,” food component 18 should have a controlledwater activity and pH. The water activity of wet food component 18 maybe considered a high water activity ranging between, for example, 0.60and 1.00 . In an embodiment, the water activity of wet food component 18is greater than about 0.70, 0.75, 0.80, 0.85, 0.90, 0.95, 0.96, 0.97,0.98, or 0.99 . The pH of wet food component 18 may range from about 3.0to about 5.0, or from about 3.5 to about 4.5, or about 4.0 . In anembodiment, the pH of wet food component 18 is less than or equal toabout 4.6 . In another embodiment, the pH of wet food component 18 isless than about 4.3.

In order to provide age appropriate feeding, the viscosity of wet foodcomponent 18 should be thick enough to allow a child to scoop wet foodcomponent 18 with dry food component 20, or to allow wet food component18 to cling to dry food component 20 so that a child can consume bothwet food component 18 and dry food component 20. In this regard, wetfood component 18 may have a viscosity at a temperature from about 60°F. to about 80° F. that ranges from about 5,000 to about 100,000 cps, orfrom about 10,000 to about 80,000 cps, or from about 20,000 to about70,000 cps, or from about 30,000 to about 60,000 cps, or from about40,000 to about 50,000 cps on a #6 spindle, 5 RPM Brookfield DV1+viscometer.

Dry food component 20 may be a baked product, cookie, cracker, extrudedand dried product, extruded and baked product, waffle, rusk, wafer,chip, coated or uncoated product, granola bar, biscuit, freeze driedproduct (e.g., a yogurt melt product in a dippable size), puffs, etc. Inan embodiment, dry food component 20 is a biscuit or cookie. Dry foodcomponent 20 may include whole wheat, whole grain, liquid whole grains,multigrain, white flour, etc. For example, in an embodiment, dry foodcomponent 20 includes whole wheat, whole grain, multigrain, white flour,etc. in an amount ranging from about 1.0 to about 5.0 g per serving sizeof dry food component 20. Providing grains helps to provide structuralstability to dry food component 20 to allow dry food component 20 to bedipped into wet food component 18 more than once and maintain itsstructural integrity but still dissolve in the mouth when consumed. Inthis regard, dry food component 20 may have a hardness value betweenabout 300 and 700 N peak force, or between about 400 and 600 N peakforce, or about 500 N peak force when using a texture analyzer. Such ahardness value allows dry food component 20 to be dissolvable whenconsumed, but to hold together for multiple dippings in wet foodcomponent 18 prior to consumption. In this regard, and similar to wetfood component 18, dry food component 20 is designed for age appropriatefeeding since a small child will be able to handle dry food component 20for an extended period of time to allow the child the time necessary tocoordinate its fine motor skills to dip dry food component 20 into wetfood component 18 for self-feeding.

Additionally, as shown in FIGS. 1 and 2, dry food component 20 mayinclude other design features that aid in teaching and allowing a childto self-feed. For example, dry food component 20 may be sized forhandling by small hands to allow a small child to adequately grip dryfood component 20 for feeding. Therefore, in an embodiment, dry foodcomponent 20 may be a substantially oblong shape as shown in FIGS. 1 and2 (e.g., having straight edges and rounded ends) with a length rangingfrom about 2.0 inches to about 3.0 inches, or from about 2.2 inches toabout 2.8 inches, or from about 2.4 inches to about 2.6 inches, or about2.5 inches. Dry food component 20 may also have a width ranging fromabout 0.5 to about 1.5 inches, or from about 0.6 to about 1.4 inches, orfrom about 0.7 inches to about 1.3 inches, or from about 0.8 inches toabout 1.2 inches, or from about 0.9 inches to about 1.1 inches, or about1.0 inch. Dry food component 20 may further include a thickness rangingfrom about 0.1 inch to about 1.0 inch, or from about 0.2 inches to about0.9 inches, or from about 0.3 inches to about 0.8 inches, or from about0.4 inches to about 0.7 inches, or from about 0.5 inches to about 0.6inches.

Dry food component 20 may also include raised or indented surfacecharacteristics 32 (e.g., ridges or other surface texturing) that help achild to grip the food product for feeding. For example, and as shown inFIG. 2, dry food component 20 can include raised surface characteristics32 such as letters, numbers, geometric shapes, ridges, concentriccircles, etc. These surface characteristics 32 not only help a child togrip dry food component 20, but also aid in helping wet food component18 cling to the surface of dry food component 20 for ease of consumptionby a child. In an embodiment, surface characteristic 32 of dry foodcomponent 20 may include a bump or a plurality of bumps (notillustrated) on a bottom side of dry food component 20 to aid instackability of the component. The bumps may be regularly or irregularlyspaced on dry food component 20, and may be the same sizes, differentsizes, the same shapes or different shapes. Dry food component 20 mayalso include an increased width of a neck area to provide durability andstability to the component.

Dry food component 20 maybe sized and shaped to be able to easily fitinto first and second compartments 14, 16 for ease of storage and easeof dipping. In this regard, dry food component 20 (or a plurality of dryfood components) may be sized and shaped to easily fit within and bestored within second compartment 16. At the same time, dry foodcomponent 20 may be sized and shaped to easily fit within firstcompartment 14 for dipping dry food component 20 into wet food component18. To further aid in self-feeding, first compartment 14 may be shapedto have the same shape as dry food component 20 (e.g., substantiallyoblong with straight edges and rounded ends, as shown by FIGS. 1 and 2).This correlation may provide a visual cue of use to help a child betterunderstand the interaction between dry food component 20 and wet foodcomponent 18 (i.e., dip dry food component 20 into wet food component18).

In an embodiment, dry food component 20 does not include any artificialpreservatives (e.g., anti-bacterial, added ingredients intended to workas a preservative, etc.). In an embodiment, however, dry food component20 includes only natural preservatives (e.g., mixed tocopherols, sodium,microgard or other fermentation byproducts, niacin, honey, raisins,vitamins, organic acids, etc.) such that dry food component 20 is an allnatural product.

In an embodiment, food components of the present products 10 may includesodium as a natural preservative. The daily recommended amount isbetween 500 mg and 1000 mg, which is only about one-half to one and ahalf teaspoons of table salt a day. Too much sodium intake increasesyour chances of developing any number of health conditions including,but not limited to, high blood pressure, increased risk of heartdisease, kidney disease, and stroke. Therefore, in order to provide ahealthy, nutritious food product, sodium may be used in dry foodcomponent 20 in amounts that are less than about 200 mg/serving, or lessthan about 150 mg/serving, or less than about 100 mg/serving, or lessthan about 50 mg/serving, or less than about 25 mg/serving. In thisregard, Applicant is able to provide a healthy, nutritious food productwithout the negative side effects associated with consumption of highlevels of sodium.

Alternatively, dry food component 20 may include antioxidants as anatural preservative. Such antioxidants may include polyphenols,tocopherols, Vitamins A, C and E, etc. In an embodiment, dry foodcomponent 20 includes mixed tocopherols to help extend the shelf-life.Although dry food component 20 may include mixed tocopherols aspreservatives, dry food component 20 does not include any artificialpreservatives such as, for example, anti-bacterial preservatives.

Dry food component 20 should have a controlled water activity and pH.The water activity of dry food component 20 may be less than or equal to0.70, or may range from about 0.05 to about 0.70 . In an embodiment, thewater activity of dry food component 20 is between about 0.10 and about0.70, or 0.15 and 0.70, or 0.20 and 0.70, or 0.30 and 0.70, or 0.40 and0.70, or 0.50 and 0.70, or about 0.60 . In an embodiment, the wateractivity of dry food component 20 is about 0.30, 0.35, or 0.40.

As discussed previously, shelf-stable products 10 of the presentdisclosure provide several advantages over known products including, butnot limited to, a shelf-stable, single package having a wet and a dryfood component without the use of artificial preservatives, and numerousself-feeding characteristics. As discussed previously, tray 12 may bedesigned to aid a child in self-feeding. Similarly, wet food component18 and dry food component 20 may be selected to aid a child inself-feeding and, as such, may be designed for children of a particularage (e.g., below about 8 years of age, or below 7 years, 6 years, 5years, 4 years, 3 years, 2 years, 1.5 years, etc.). In an embodiment,products 10 of the present disclosure are designed for a child betweenthe ages of 18 and 36 months. In this regard, dry food component 20 maybe a solid food product (e.g., a biscuit, cookie, cracker, puff, etc.)that is designed to be dipped into wet food component 18 (e.g.,frosting, puree, yogurt, etc.). The interaction between dry foodcomponent 20 and wet food component 18 helps a child to fine tune motorskills and aids in developing hand/eye coordination, both of whichpromote age appropriate feeding. The skilled artisan will appreciate,however, that products 10 of the present disclosure are not limited touse by children, and may be used by individuals having developmentaldisorders, physical disabilities or limitations, mental disabilities orlimitations, or any individual requiring a food product that is ease toself-feed.

In an embodiment, methods for making products of the present disclosureare also provided. The methods include the use of a manufacturing systemthat produces a single, shelf-stable, dual-compartment package having awet food component and dry food component without the use of artificialpreservatives. The manufacturing systems are continuous, integratedmanufacturing systems that incorporate two, unique hygiene zones andprocessing technologies. In an embodiment, a first zone is abakery/ambient temperature zone and a second zone is a hot-fill-holdzone. Regardless of the zone specifics, however, the manufacturingsystems are a single, continuous line with a barrier between the zonesto prevent cross-contamination.

Referring now to FIG. 3, a schematic manufacturing line 40 includes adry zone 42 and a wet zone 44 separated by a barrier 46. Each zone 42,44 may include its own conveyor 48, 50 and each conveyor 48, 50 may bein communication with a transfer conveyor 52 that transports a foodproduct from first conveyor 48 to second conveyor 50. Transfer conveyor52 ensures that first (e.g., dry) conveyor 48 does not contact second(e.g., wet) conveyor 50. Similarly, neither first nor second conveyors48, 50 contact transfer conveyor 52.

Dry zone 42 may be a dry zone that is used to package dry food component20 into tray 12. In dry zone 42, dry food component 20 may be packagedinto tray 12 by a tray filling system 54, after which tray 12 istransferred to a sealing system 56 where the compartment in which dryfood component 20 is packaged (e.g., second compartment 16) is sealed.The skilled artisan will appreciate, however, that dry food component 20(and/or wet food component 18) may be packaged into tray 12 manually byhuman workers instead of using a machine/automated filling system.Similarly, all steps involved in the present manufacturing systems andmethods may be performed by human workers instead of machines and/orapparatuses.

Tray 12 then moves to an evacuation system 58 to remove any loose dryfood component 20 crumbs from other compartments in tray 12 (e.g., firstcompartment 14). Evacuation system 58 may include an evacuation meansthat provides evacuation via, for example, high pressure air blowing,vacuum, vibration, tilting, a die having the shape of, for example,first compartment 14 and having an adhesive therein to remove dry foodcomponent 20 crumbs, etc. After any dry food component 20 crumbs areremoved from unsealed compartments, tray 12 may be lifted on panels andtransferred to transfer conveyor 52 by an overhead transfer system 60.Transfer conveyor 52 transfers tray 12 through a barrier 46 to secondconveyor 50 in wet zone 44.

Barrier 46 may be any known barrier used to separate two hygienic zones.For example, barrier 46 may be a physical barrier such as a wall,shield, guard, cover, tarp, panel etc. that physically separates firstand second zones 42, 44. In another embodiment, barrier 46 is a highpressure air barrier that has the highest air pressure at the locationof barrier 46, and an air pressure gradient that lowers in air pressureas the location moves away from barrier 46 until a lower (e.g.,atmospheric) pressure is achieved. The physical separation provided bybarrier 46 prevents, for example, workers or products from one sidecontaminating the work space of the other zone. In this regard, workersare separated and cannot work in both zones, humidities in the twoseparate zones can be separately controlled, and product transferbetween zones is limited.

After tray 12 passes through barrier 46, it is lowered onto secondconveyor 50 where a wet filling apparatus 62 fills an open compartmentwith wet food component 18. In an embodiment, wet food component 18 ishot-filled. Alternatively, wet food component 18 may also becold-filled. After wet food component 18 is filled, tray 12 goes to apasteurization apparatus 64 that is close to wet filling apparatus 62.Wet food component 18 may be filled in close proximity to pasteurizationapparatus 64 to maintain the heat of the hot-filled wet food component18. In an embodiment, pasteurization apparatus 64 is a drypasteurization tunnel. The use of a dry pasteurization tunnel isadvantageous because the low wet volume of wet food component 18 willnot hold enough heat to provide commercial sterility. However, theskilled artisan will appreciate that, depending on the product volume ofwet food component 18, sufficient heat may be provided so as to notrequire the use of a heat tunnel for commercial sterility. Afterpasteurization apparatus 64, tray 12 moves into a second sealingapparatus 66 where the compartment housing wet food component 18 (e.g.,first compartment 14) is sealed.

Packaging dry food component 20 first provides the benefit that dry foodcomponent 20 crumbs may be more efficiently and completely removed fromremaining tray compartments prior to the introduction of wet foodcomponent 18 into the compartments. This is important because anycross-contamination in compartments of tray 12 can drastically reducethe shelf-like of products 10 and even promote spoilage and bacterialgrowth.

The skilled artisan will appreciate, however, that the manufacturingprocess described above need not begin with filling of dry foodcomponent 20, and may be reversed such that wet food component 18 isfilled first. For example, and referring now to FIG. 4, wet zone 44 nowbecomes the first zone and dry zone 42 now becomes the second zone. Asshown by FIG. 4, tray 12 may be transferred on wet conveyor 50 to wetfilling apparatus 62 prior to entering near-by pasteurization apparatus64. After pasteurization, tray 12 may pass through sealing apparatus 66before moving into evacuation apparatus 58 to remove any remainingportions of wet food component 20 in unsealed tray compartments. Tray 12may then be lifted on panels (not shown) and transferred from wetconveyor 50 to transfer conveyor 52 by overhead conveyor apparatus 60.Once tray 12 passes through barrier 46, tray 12 is transferred to dryconveyor 48 before an open compartment in tray 12 is filled with dryfood component 20 and then the dry food component 20 is sealed in tray12 by sealing apparatus 56.

Packaging wet food component 18 first provides the benefits of reductionof thermal impact on dry food component 20 and added hygiene control inwet zone 44. This is important because any cross-contamination incompartments of tray 12 can drastically reduce the shelf-like ofproducts 10 and even promote spoilage and bacterial growth.Additionally, it is important that dry food component 20 maintain thestructural integrity necessary to be dipped several times but stilldissolve in the mouth when consumed.

The skilled artisan will appreciate that other manufacturing apparatusesmay be added to manufacturing line 40 to make products 10 of the presentdisclosure. For example, tray 12 may be formed via a cup-forming, orstamping, apparatus (not shown) prior to the filling of any compartmentwith any food product. Additionally, after compartments of tray 12 havebeen filled and sealed, a secondary packaging apparatus (not shown) maybe used to provide an outer packaging over tray 12. Similarly, otherknown manufacturing apparatuses may be used to manufacture products 10of the present disclosure.

Providing a manufacturing process using manufacturing lines 40 of thepresent disclosure provides the advantages of having one, integratedmanufacturing system that incorporates two hygienic zones and processingtechnologies to make a shelf-stable product including a wet foodcomponent and a dry food component without artificial preservatives. Inthis regard, it is not necessary, as is the case with many currentlymanufacturing processes, to fill a first food component at a locationthat is remote from a second location where a wet food component may befilled. Similarly, it is not necessary for either a wet food componentor a dry food component to be prepackaged prior to manufacturing lines40. Indeed, in an embodiment, neither a wet food component nor a dryfood component is prepackaged.

It should be understood that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present subjectmatter and without diminishing its intended advantages. It is thereforeintended that such changes and modifications be covered by the appendedclaims.

The invention is claimed as follows:
 1. A multi-component food product,consisting of: a single unitary tray of one piece constructioncomprising a top surface and at least a first compartment and a secondcompartment separate from each other; a wet, flowable food componentpositioned within and in direct contact with the first compartment in away that the wet, flowable food component wets the unitary tray of onepiece construction; a dry, solid food component positioned within and indirect contact with the second compartment; and a single lid secured tothe top surface of the tray to seal the first compartment and the secondcompartment in a way to prevent cross-contamination between the wet foodcomponent and the dry food component, wherein each of the wet foodcomponent and the dry food component is free of any artificialpreservatives.
 2. The product of claim 1, wherein a food componentselected from the group consisting of the wet food component, the dryfood component, and combinations thereof, does not contain anypreservatives.
 3. The product of claim 1, wherein a food componentselected from the group consisting of the wet food component, the dryfood component, and combinations thereof, contains only naturalpreservatives.
 4. The product of claim 1, wherein the wet food componentcomprises a property selected from the group consisting of a pH that isless than about 4.6, a water activity ranging from greater than or equalto about 0.70 to less than 1.0, and combinations thereof.
 5. The productof claim 1, wherein the wet food component is a food product selectedfrom the group consisting of a fruit sauce, oatmeal, fruit pieces, ayogurt product, a dairy product, a cheese product, a savory product, avegetable sauce, an ethnic sauce, and combinations thereof.
 6. Theproduct of claim 1, wherein the wet food component comprises at leastabout 50% by weight of a fruit product.
 7. The product of claim 1,wherein the wet food component comprises an age appropriate viscosity.8. The product of claim 1, wherein the food product comprises aningredient selected from the group consisting of a sodium content thatis less than about 100 mg per serving size of the product including acombination of the wet food component and the dry food component, asugar content that is less than about 12 g per serving size of theproduct including a combination of the wet food component and the dryfood component, and combinations thereof.
 9. The product of claim 1,wherein the dry food component is a food product selected from the groupconsisting of a cookie, a cracker, an extruded and dried product, anextruded and baked product, a waffle, a rusk, a wafer, a chip, a coatedproduct, an uncoated product, a granola bar, a biscuit, a freeze-driedproduct, a puff, and combinations thereof.
 10. The product of claim 1,wherein the dry food component has a hardness value sufficient to allow(i) the dry food component to be dipped at least once into wet foodcomponent and maintain structural stability, and (ii) the dry foodcomponent to dissolve in a consumer's mouth when consumed.
 11. Theproduct of claim 1, wherein the product is a packaged food product. 12.The product of claim 1, wherein the tray comprises a property selectedfrom the group consisting of a shape to promote age appropriate feeding;a size to promote age appropriate feeding; a size to be gripped by smallhands; a surface characteristic selected from the group consisting of athumb groove, a raised surface pattern, and indented surface pattern,and combinations thereof; a shape selected from the group consisting ofround, square, rectangular, triangular, oval, hemi-spherical, andcombinations thereof; and combinations thereof.
 13. The product of claim1, wherein a top surface of the tray comprises a property selected fromthe group consisting of a surface characteristic selected from the groupconsisting of a thumb groove, a raised surface pattern, and indentedsurface pattern, and combinations thereof; a shape selected from thegroup consisting of round, square, rectangular, triangular, oval,hemi-spherical, and combinations thereof; and combinations thereof. 14.The product of claim 1, wherein the at least first and secondcompartments have the same shape.
 15. The product of claim 1, whereinthe at least first and second compartments have different shapes. 16.The product of claim 1, wherein the lid comprises a property selectedfrom the group consisting of a surface characteristic selected from thegroup consisting of a thumb groove, a raised surface pattern, andindented surface pattern, and combinations thereof; a shape selectedfrom the group consisting of round, square, rectangular, triangular,oval, hemi-spherical, and combinations thereof; and combinationsthereof.
 17. The product of claim 1, wherein neither the wet foodproduct nor the dry food product is pre-packaged.